Spicy Tofu and Potato Bites

Name: Spicy Tofu and Potato Bites
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 1.25 pounds frozen bite-sized potato nuggets; 2 tablespoons vegetable oil; 0.125 teaspoons salt; 2 tablespoons Sichuan peppercorns; 0.5 pounds ground pork; 0.5 cup chopped onion; 1.5 tablespoons chopped red chile peppers, divided; 1 tablespoon grated garlic; 1 tablespoon grated fresh ginger; 1 cup chicken stock; 3 tablespoons Chinese cooking wine (Shaoxing wine); 2 tablespoons fermented bean paste (doubanjiang); 2 tablespoons soy sauce; 8 ounce firm tofu, cubed; 1 teaspoon cornstarch; 1 teaspoon water; 1 tablespoon chopped green onion, or to taste

Main Course

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Cook Time

50 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Spicy Tofu and Potato Bites is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spicy tofu and potato bites recipe is a fun twist on a classic dish. Crispy potato nuggets are topped with a flavorful mapo tofu sauce, creating a delightful combination of textures and tastes. I love making this for a casual get-together or a quick weeknight meal. The Sichuan peppercorns add a unique numbing spice that's simply irresistible. Feel free to adjust the amount of chili peppers to your liking. It's a great way to enjoy a comforting and satisfying meal with a kick!

Ingredients (17 ingredients)

1.25 pounds frozen bite-sized potato nuggets
2 tablespoons vegetable oil
0.125 teaspoons salt
2 tablespoons Sichuan peppercorns
0.5 pounds ground pork
0.5 cup chopped onion
1.5 tablespoons chopped red chile peppers, divided
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
1 cup chicken stock
3 tablespoons Chinese cooking wine (Shaoxing wine)
2 tablespoons fermented bean paste (doubanjiang)
2 tablespoons soy sauce
8 ounce firm tofu, cubed
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chopped green onion, or to taste

Preparation (8 steps)

Preheat Oven and Prepare Potato Nuggets

Preheat oven to 450 degrees F (260 degrees C). Arrange frozen bite-sized potato nuggets on a baking sheet. Drizzle with 1 tablespoon vegetable oil and sprinkle with ⅛ teaspoon salt. Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes. Remove from oven and set aside.

Grind Sichuan Peppercorns

Thermomix® Setting

20 sec/Speed 10

Add half of the Sichuan peppercorns to the Thermomix bowl and grind for 20 Sec./Stufe 10. Set aside.

Infuse Oil with Peppercorns

Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns. Set aside.

Brown Pork and Onions

Increase heat to medium-high. Stir ground pork, chopped onion, and 1 tablespoon chopped red chile peppers into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes. Set aside.

Add Garlic and Ginger

Stir grated garlic and grated fresh ginger into the skillet; cook for 1 minute. Set aside.

Combine Sauce Ingredients

Stir chicken stock, Chinese cooking wine, fermented bean paste, soy sauce, and ground peppercorns into the skillet. Add cubed firm tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Set aside.

Thicken Sauce

Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes. Set aside.

Assemble and Garnish

Transfer baked potato nuggets to a serving platter and top with tofu mixture. Garnish with chopped green onion and remaining chopped red chile peppers. Serve immediately.